WAFFLE HOUSE #2053

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs, touched cooler doors and spatula, then handled raw pork without changing gloves or washing hands. Educated operator and employee, employee washed hands. Recommended operator use sher-mitts Corrected On-Site Repeat Violation - From follow-up inspection 2026-03-24: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -brown cutting boards on cook line and by triple sink. - From follow-up inspection 2026-03-24: Boards are on order. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Reach-in cooler shelves on cook line with rust that has pitted the surface. - From follow-up inspection 2026-03-24: Shelves are on order. Time Extended Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook line, educated operator and employee, employee washed hands. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in top portion of upright reach in cooler over ready-to-eat food in bottom portion of upright reach in cooler- no complete physical barrier between top and bottom. -raw shell eggs over hashbrowns in upright reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham (49F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill, recheck 43F. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -raw shell eggs held above cook line not marked with time

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine, 300++, operator made new sanitizer solution, 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers on cook line -trays holding coffee cups in beverage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker in server area -gaskets on all reach reach in coolers Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line, cracked egg then handled cooking utensils and clean plate. Educated operator,employee washed hands. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -filters on hood suppression system -underside coffee maker Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over bread in walk in cooler. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -chili (91F - cooling for 3 hours), reach in cooler on cook line,

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -chili (91F - cooling for 3 hours), reach in cooler on cook line,

High Priority - Presence of insects, rodents, or other pests. -1 flying insect in back kitchen by soda boxes. -1 crawling insect under ice machine, operator killed, discarded and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -Waffle House hashbrowns (44F - ambient Cooling, prepared 10/19)

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hashbrowns (44F - ambient Cooling, prepared 10/19

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili (91F - cooling for 3 hours), reach in cooler on cook line -Waffle House hashbrowns (44F - ambient Cooling, prepared 10/19)

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by boxes, back kitchen Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin in kitchen -ice bin at server soda station Repeat Violation

Basic - Buildup of food debris/soil residue on equipment and reach in cooler door handles on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. -brown cutting board on cookline

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice, making drinks wearing a watch

Basic - Floor soiled/has accumulation of debris. -under dry storage racks in storage room Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line. New gaskets are on order. -underside of coffee machine Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -container on storage rack. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over juice in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -sugar on server side cart on line. Operator labeled. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hashbrowns, ambient (44F - Cooling) -ham (45F - Cold Holding);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham (45F - Cold Holding); held more than four hours per operator. Operator discarded.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hashbrowns, ambient (44F - Cooling). Operator discarded.

High Priority - Toxic substance/chemical improperly stored. -chemical bottle stored by soda boxes. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine, 400++. Operator diluted to proper ppm, 100 ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -BAF hashbrowns stored too close together for proper cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knife sharpener on cook line -

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in back area. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -employee working 4 months. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -at server station Repeat Violation

Basic - Cardboard used to line food-contact shelves. -walk in cooler. Corrected On-Site

Basic - Ceiling tile missing. -in dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cook line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -coffee pots stored under tray with standing water and syrup dispensers. Water dripping into interior of clean coffee pot, on front line.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -multiple employees preparing food, delivering food, and washing dishes.

Basic - Floor soiled/has accumulation of debris. -walk in cooler and walk in freezer. -floor underneath the grill on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers gaskets on cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Food stored on floor. -Cooking oil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Meat cooler. -Standing water in meat cooler. Repeat Violation

Basic - Single-service articles improperly stored. -Case of disposable gloves on floor in dry storage. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -Condenser leaking in meat cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse., grits in steam table, 81F hot holding since last night per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham on cooks line, less than four hours per operator. Advised to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control . Operator added time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits in steam table, 81F hot holding since last night per operator. Manager discarded.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form available, operator posted today. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of reach in coolers to right of cooks line - shelves in walk in cooler

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form available, but not filled out.

Intermediate - Required employee training expired for some employees. Jan. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Clean coffee cups stored on dirty storage tray at right coffee station.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean white food containers on floor of dry stores room. Manager relocated. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in left wait station reach in. Employee relocated. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - beneath griddle - gaskets on reach in coolers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout cooks line. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put raw beef on the griddle, removed gloves, and put on new gloves without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in reach in cooler. Raw shell eggs stored over ready to eat sauces in reach in cooler to the right of the griddle. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk expired 10-11-2022.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line shelves in walk in cooler

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. Employee removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris in walk in cooler and walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gaskets on reach in cooler to left of cooks line, and gasket to walk in cooler soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water on shelf in walk in cooler. Manager removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout establishment.

Basic - Single-service articles not stored inverted or protected from contamination. To go cups stored unprotected. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager discarded and refreshed. 50PPM. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles in upright cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at grill cracked raw shell eggs then plated hash browns without washing hands and changing gloves.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on cook line have starting time but no ending time. Chef corrected. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Disinfectant spray over bag in box soda. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on bag in box soda. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under shelves in walk in cooler and walk in freezer.

Basic - Single-service articles improperly stored. Boxes of take out containers on floor in dry storage room.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on bag in box soda. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at grill cracked raw shell eggs then handled toast without washing hands and changing gloves. Manager coached employee. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over lemonade in upright cooler. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink with food in walk in cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Buildup of debris under shelves in walk in cooler.

Basic - Single-service articles improperly stored. Box of take out containers on the floor in dry storage. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box of tools on bag in box soda. Corrected On-Site